Patricia's Viennese Crescents

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

This is loosely adapted from an old recipe that originally appeared in The New York Times. It calls for vanilla sugar, a blend of confectioners' sugar and the seeds from a vanilla bean. The mixture keeps indefinitely and is wonderful sprinkled over French toast or berries.

Ingredients

Preparation

Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.

Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.

On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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Recent Review

Delicious cookie that is my must-have cookie on Christmas! I now make them gluten free and with almonds! I used a scale to help with the amounts. I used 305g of Pamela's Artison Flour Blend with 1 (32g) package of Justin's honey almond butter, 60 g almond flour and 20g finely chopped almonds. I did use the vanilla sugar which truly makes them amazing.